- 4 tablespoons yeast
- 2 tablespoon sugar
- 1 cup warm water
- 9 cups (1150g) certified gluten free oat flour (whisk to remove lumps)
- 1 1/3 cup (195g) tapioca flour (starch)
- 2 2/3 cup (450g) potato starch
- 2 tablespoon xanthan gum
- 1/2 cup sugar
- 1 cup honey
- 2 teaspsoons salt
- 8 large eggs
- 1 cup canola oil
- 2 cups seltzer
- 2 large egg
- 2 tablespoons warm water
- sesame seeds, poppy seeds, dried onion (optional)
An updated version of my famous Gluten Free Oat Challah
- Preheat oven to 350° F.
- In a small bowl combine the yeast, tablespoons of sugar, and warm water. Allow the yeast to proof for 5 minutes.
- In a large mixing bowl whisk together 9 cups oat flour, tapioca flour, potato starch, xanthan gum, sugar and salt. Make a small well in the center of the dry ingredients. Add the eggs, honey, canola oil, seltzer and proofed yeast into the well in the dry ingredients. Mix until the ingredients are just smooth and combined. Allow the dough to rest for 2-5 minutes. If the dough is particularly sticky or loose add an additional ½ cup of oat flour and mix until the dough is smooth. Spoon into braided loaf pan, or form small dough balls and place into standard loaf pan to form braids. Cover the loaves or rolls and let rise for one hour. If baking in a standard loaf or muffin pans, combine the large egg and warm water and brush over the risen loaf. Top with sesame or poppy seeds if desired. Bake for 30 minutes until golden brown.
- Make sure the water is "baby bottle warm" not hot when you proof the yeast.
- You can roll small pieces of dough into challah knots to be baked in muffin tins. Sprinkle your rolling surface with a little oat flour first.
- My absolute favorite challah topping is the "everything" mix!